Monday was a very exciting day over here, as it marked 1 year of marriage. And to celebrate our anniversary, I made a mini-feast for dinner inspired by the food at our wedding. We got married last summer at the Sofitel in downtown Chicago, and the menu had a French Mediterranean theme, was 100% vegan, and 100% amazing. Honestly, we had so many people compliment the food! We especially heard a lot about how much people loved the soup served with the first course: corn velouté. It was dish I had never heard of before our menu tasting, but enjoyed it so much I knew I had to recreate it!
Velouté is apparently not usually a soup, but one of the five mother sauces of France. Traditionally it is made with as broth and roux based gravy then blended into a emulsion with unmelted butter. However, corn velouté appears to be a slightly different beast, with the corn itself supplying the body to the sauce. It is delicately flavored, so the pure sweet corn flavor shines through, and pureed in a blender before being poured through a fine mesh strainer to separate out any solids for the smoothest, richest texture….